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Beet and Goat Cheese Salad

Bright, colorful, and packed with fresh flavor, this Beet and Goat Cheese Salad combines earthy roasted beets, creamy goat cheese, crisp greens, crunchy walnuts, and sweet dried cranberries. Finished with a simple homemade balsamic dressing, this elegant salad is perfect for holidays, dinner parties, or refreshing everyday meals.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium beets, roasted and sliced
  • 5 oz mixed greens or arugula
  • 4 oz goat cheese, crumbled
  • 1/2 cup chopped walnuts
  • 1/4 small red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 3 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • baking sheet
  • aluminum foil
  • small mixing bowl
  • whisk
  • large serving platter or salad bowl

Method
 

  1. Preheat the oven to 400°F. Wrap each beet in foil and roast for 45–60 minutes until fork tender.
  2. Allow the beets to cool slightly, then peel and slice them into wedges or rounds.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
  4. Arrange the mixed greens on a large serving platter or salad bowl.
  5. Top with roasted beets, goat cheese, walnuts, red onion, and dried cranberries.
  6. Drizzle the dressing over the salad just before serving.
  7. Toss lightly or serve layered for a more elegant presentation.

Notes

Roast the beets ahead of time for easier assembly. Wear gloves while peeling beets to avoid staining. Toast the walnuts for extra flavor and crunch. Chill the beets before serving for a refreshing texture. Add the dressing just before serving to keep the greens crisp and fresh.